Recipe - Bolognaise Sauce

Goodquality olive oil; to
coat the
Bottom of the pot
1 Onion; chopped
2 Whole Garlic cloves; (to 5)
1 pound Very finely ground provimi
veal
1 small Can Tomato paste
1 teaspoon Tomato sauce; homemade if
available
Salt and pepper
Dried oregano
2 Bay leaves
5 Fresh basil leaves (to 10)

Warm olive oil in a heavy pan. Add chopped onion and cook slowly
until it is translucent and becoming golden in colour. Add whole
cloves of garlic do not chop as flavour may be overpowering for
some tastes. Cook for a few moments on a low temperature. Add ground
veal, stirring and breaking it up as it browns. Stir in the tomato
paste to bind the meat and saute well. Add tomato sauce all at once.
If unsalted, add a pinch of salt. Season add freshly ground pepper
to taste. Add a generous pinch of dried oregano which has a more
intense flavour and aroma than fresh. Add fresh or dried bay leaves.
Add fresh basil leaves never chop the basil because it will bruise
and discolour tear the leaves instead. Simmer the sauce on low
heat for a minimum of 1 to 1 One half hours, stirring occasionally. Serve
with cooked pasta such as rigatoni. Buon appetito! Serves 8.

Recipe Source: Home & Garden TV Savoir Faire with special guest,
Anna Condotta

Formatted for MasterCook by Nancy Berry cwbj78a@prodigy.com

Converted by MM_Buster v2.0l.